1small tomato, seeded and cut into julienne strips, to garnish
1
Wash both types of lentil together until the water runs clear and let soak for 30 minutes.
2
Heat the oil in a medium saucepan, preferably nonstick, over medium heat and add the onion, garlic paste, ginger paste, and chiles. Sitr-fry the mixture until it begins to brown.
3
Drain the lentils and add to the onion mixture together with the cumin. Reduce the heat to low and stir-fry for 2-3 minutes, then pour in the warm water. Bring to boil, reduce the heat to low, cover, and simmer for 25-30 minutes.
4
Stir in the salt, mint, cilantro, and butter. Stir until the butter has melted, then remove from the heat. Serve garnished with the strips of chile and tomato.
Ingredients
⅓cupsplit red lentils (masoor dhal)
⅓cupskinless split chickpeas (channa dhal)
3tbspsunflower oil or olive oil
1onion, finely chopped
2tspgarlic paste
2tspginger paste
2fresh green chiles, chopped (seeded if you like)
1tspground cumin
2 ½cupswarm water
1tspsalt, or to taste
1tbspchopped fresh mint
1tbspchopped fresh cilantro leaves
4tbspunsalted butter
1fresh green chile and...
1small tomato, seeded and cut into julienne strips, to garnish
Directions
1
Wash both types of lentil together until the water runs clear and let soak for 30 minutes.
2
Heat the oil in a medium saucepan, preferably nonstick, over medium heat and add the onion, garlic paste, ginger paste, and chiles. Sitr-fry the mixture until it begins to brown.
3
Drain the lentils and add to the onion mixture together with the cumin. Reduce the heat to low and stir-fry for 2-3 minutes, then pour in the warm water. Bring to boil, reduce the heat to low, cover, and simmer for 25-30 minutes.
4
Stir in the salt, mint, cilantro, and butter. Stir until the butter has melted, then remove from the heat. Serve garnished with the strips of chile and tomato.
